This pork and sauerkraut goulash is a classic recipe in both Hungarian and Transylvanian cuisine. It's also a favourite in my family. I think this pork stew, with the addition of sauerkraut, makes for a perfect and satisfying lunch or dinner. And if you add a dollop of sour cream on top, the flavour becomes truly amazing.
I know many will say that it is inappropriate to call this recipe "goulash" because goulash recipes do not contain cabbage or sauerkraut. This is true, contain potatoes, like in my traditional Hungarian goulash. However, in Hungarian cuisine, we will find this recipe under the name "Székelygulyás" or "Székely káposzta", which translates to "Székely cabbage".
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We're preparing this recipe using a similar cooking method to the original version, staying true to its roots. However, instead of cooking two separate stews, one with pork and one with cabbage, then combining them (as I do in my beef and cabbage stew recipe), I'll opt for the simpler method of cooking these two main ingredients – pork and sauerkraut – together. And, of course, I'll season them in my own style.
These Are The Ingredients
This pork and sauerkraut goulash recipe is even tastier when made in larger quantities. From these ingredients, you'll get four generous portions or six normal-sized portions.
- 800 g Pork Shoulder: Diced pork shoulder, with its perfect balance of fat and lean meat, becomes meltingly tender as it simmers in the rich broth.
- 1 kg Sauerkraut: Tangy sauerkraut adds a bright counterpoint to the richness of the pork, creating a balanced and satisfying dish.
- 150 g Smoked Bacon: We begin by rendering some smoky bacon, infusing the dish with a depth of flavour that sets the stage for everything else.
- Two Onions: Provides sweetness and depth to the dish. Yellow or white onions work well.
- 50 ml Sunflower Oil: A neutral oil for frying the bacon and onions. You can substitute with another oil with a high smoke point like canola or vegetable oil.
Spices & Seasonings:
- Two Bay Leaves: Adds a subtle herbal note.
- 1 teaspoon Ground Caraway: A classic spice in Hungarian cuisine, it pairs perfectly with sauerkraut.
- 1 teaspoon Ground Black Pepper: Enhances the overall savory flavour.
- 1 teaspoon Paprika Cream: A Hungarian specialty, adding a mild, sweet paprika flavour. If unavailable, substitute with a combination of sweet paprika and a small amount of tomato paste.
- 1 tablespoon Tomato Paste: Adds richness and depth to the sauce.
- 2 teaspoon Hungarian Paprika: The key ingredient for that vibrant red colour and characteristic flavour. Use a good quality Hungarian paprika for the best results.
- 1 + ½ teaspoon Sea Salt: Adjust to taste, keeping in mind the saltiness of the bacon and sauerkraut.
How to Make the Pork and Sauerkraut Goulash?
Prepare the Ingredients
I start by trimming any excess fat from the pork and cutting it into roughly 2-3 cm (1 inch) cubes. While pork is traditional, you can substitute it with beef, a popular choice in Hungary, or even turkey or lamb. The key is to use a lean cut of meat with minimal fat.
I recommend tasting the sauerkraut first. If it's too salty or sour, soak it in cold water for 10-15 minutes or rinse it under cold running water. Afterward, drain it well in a strainer.
Sauerkraut is often preserved with a lot of salt, so soaking or rinsing helps remove the excess.
Because I had a piece of smoked bacon that wasn't sliced, I cut it into sticks, but it can just as well be cut into cubes.
I still need to prepare the onions. I've already peeled and chopped them finely so they'll practically melt into the dish.
You'll see that it's not a complicated recipe. We'll start by making a pork stew, then add the sauerkraut and cook them together briefly.
Make the Pork Stew
In my favourite cooking pot, the Dutch oven, I heat about 50 ml of sunflower oil. I will first put the smoked bacon in to fry over medium heat.
After frying for about two minutes, the bacon will render its fat and turn golden. Then, I'll add the chopped onion.
The onion shouldn't be fried too much or become crispy. It should only soften and become glassy and translucent, which should take about 3-4 minutes with frequent stirring.
Now, I'll season the dish by adding a teaspoon of ground caraway, two bay leaves, and a teaspoon of sweet pepper paste. I'll also add a tablespoon of tomato paste, a half teaspoon of freshly ground pepper, and, of course, two teaspoons of paprika.
Now, I add only half a teaspoon of sea salt because I don't know how salty the sauerkraut will be.
If the onion has softened, we can add the diced pork. Mix it with a wooden spoon, combining it with the onion and spices, and let it cook for about 4-5 minutes in its own juice.
Now I add enough hot water to cover everything. I put about half a liter, and let it simmer over medium-low heat for about 30-40 minutes until the meat is partially cooked.
Add the Sauerkraut
Add the sauerkraut over the half-cooked pork stew and mix well to incorporate it. Our pork and sauerkraut goulash is already looking very good, and the pleasant smells are filling the kitchen.
Depending on how much liquid is left in the pot, fill it with hot water to cover everything. I put half a liter again and let it simmer for another 20-30 minutes.
Now it's better to taste, and add more salt if needed. I add a teaspoon of sea salt, half teeaspoon of ground pepper and it came out perfectly.
And with that, the Hungarian pork and sauerkraut goulash is ready! It turned out incredibly tasty, and I'm eager to start serving it because I'm already hungry.
How to Store This Goulash?
Allow the pork and sauerkraut goulash to cool down to room temperature before storing it. This prevents excess moisture from building up and affecting the texture. Place the goulash in airtight containers or resealable bags. Make sure there's minimal air space in the container to prevent freezer burn. Store in the refrigerator for up to 3-4 days.
But let me tell you a secret: this dish tastes even better the next day after the flavours have had time to meld.
For reheating, transfer the desired portion to a pot or microwave-safe dish. Heat gently on the stovetop or in the microwave until heated through. Add a splash of water or broth if needed to loosen the sauce.
F.A.Q.
The term u0022sauerkrautu0022 comes directly from the German language. It literally means u0022sour cabbage,u0022 accurately describing the fermented and tangy nature of the dish.
Pork and sauerkraut is a hearty, warming dish, making it ideal for fall and winter meals. The combination of rich pork and tangy sauerkraut provides comfort on chilly days. In some cultures, particularly in Pennsylvania Dutch communities, eating pork and sauerkraut on New Year's Day is believed to bring good luck and prosperity for the coming year.
Yes, sauerkraut in a jar can still be good for you, although it may have slightly lower levels of probiotics compared to freshly made sauerkraut. Jarred sauerkraut can be a convenient and healthy addition to your diet, providing probiotics, vitamins, minerals, and fiber. Just be mindful of the sodium content and any added ingredients.
Serving the Sauerkraut Goulash
Ladle generous portions of pork and sauerkraut goulash into wide, deep bowls or soup plates, allowing the rich broth to pool around the meat and sauerkraut. This presentation keeps the dish warm and invites comforting spoonfuls. Top each bowl with a generous dollop of sour cream for a creamy contrast to the tangy sauerkraut.
Offer slices of a hearty, crusty bread like a sourdough or a rustic whole-wheat loaf. This is perfect for dipping into the rich sauce and sopping up every last bit of flavour.
Sprinkle a pinch of Hungarian paprika over the sour cream for a pop of colour and a hint of extra spice. If Hungarian paprika is unavailable, a good quality smoked paprika can provide a similar depth of flavour.
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Related
Try this recipe at home and let us know what you think. If you liked the dish and want other cabbage recipes, we recommend the following:
Pork and Sauerkraut Goulash
Equipment
- 1 Dutch oven pot
Ingredients
- 800 g pork shoulder cut in cubes
- 1 kg sauerkraut jarred
- 2 pcs onion medium-large size
- 150 g smoked bacon cut in sticks or cubes
- 50 ml sunflower oil
- 2 pcs bay leaves fresh or dry
- 1 teaspoon caraway powder
- 1 teaspoon paprika cream sweet
- 1 tablespoon tomato paste
- 2 teaspoon paprika sweet Hungarian
- 1 teaspoon ground pepper freshly ground
- 1+½ teaspoon sea salt
- 1 l water warm
Instructions
- Cut the pork shoulder into cubes, wash and drain the sauerkraut, cut the bacon into sticks ore cubes and chopp the onions.
- Heat the sunflower oil in which put the smoked bacon to fry over medium heat. Fry for about two minutes and add the chopped onion.
- Season with ground caraway, bay leaves, crushed sweet pepper paste, tomato paste, freshly ground pepper and Hungarian paprika.
- After 3-4 minutes, if the onion has softened, add the diced pork, mix with a wooden spoon with the onion and spices and let it saute for about 4-5 minutes in its own juice.
- Add enough hot water to cover everything, and let it simmer over medium-low heat for about 30-40 minutes until the meat is half softened.
- Add the sauerkraut over the half-cooked pork stew, add more hot water to cover it, and let it simmer slowly for another 20-30 minutes.
- Taste it and now add salt and ground pepper if needed.
- Serve hot, with fresh bread, with a spoon of sour cream on top and with chilli.
Dobos Gyula says
Even many Hungarians mistakenly believe that this dish originated in Transylvania.
Around 120 years ago in Szeged, Hungary, a renowned restaurateur named Székely had it on his menu for the first time.
The Germans, who on that part of Hungary we're numerous, named it Segediner Goulash, knowing that it is from there.
We serve it in all our restaurants.
Chef Jules